A Cook's Diary

The resveratrol in grape skin

The resveratrol in grape skin | casaveneracion.com

When I was a young girl, there was no such thing as seedless grape. If that gives away my age, I don’t really care. Back then, grapes were large, seeded and had thick skin. My father peeled the grapes then cut them lengthwise to remove the seeds before giving them to my brother and me.

When Sam and Alex were old enough to eat grapes, there were already seedless varieties around. Great for me because I didn’t have to do all the work that my father used to do.

By the time grapes came seedless, skins were thinner too. Easy to eat, easy to chew. But because I grew up eating peeled grapes, it wasn’t easy making the transition. Unlike my daughters who never experienced eating peeled grapes, I could compare. And I did compare.

It took a while for me to learn to eat unpeeled grapes without balking. In time, I did learn which was a good thing as it turned out because grape skin is rich in resveratrol — the same stuff that makes red wine “healthy” or so we are told. It might just be a wide scale marketing campaign by grape farmers and wine makers. Who knows, really? Scientific studies, after all, are often commissioned by interested parties who would like to get very specific — and favorable — results (just read about the falsified data in the research of Dipak K. Das, Ph.D., a professor in its Department of Surgery and director of the Cardiovascular Research Center of the University of Connecticut).

Personally, if there are real health benefits in consuming resveratrol, I’d rather ingest it in the form of grape skin and red wine rather than capsules and “extracts”. I like red wine and, as for grape skin, I’ve gotten the hang of it. Who wants to perform the tedious task of peeling grapes anyway?

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